Cooking vessel



Jan.'22, 1946. E. G. SCHEUPLEIN COOKING VESSEL Filed May 27, 1944 2Sheets-Sheet l INVENTOR Ewes? 'cizeufilelliz ATTORN EYS Jan. 22, 1946. Ee. SCHEUPLEIN COOKING VESSEL Filed May 27, 1944 2 Sheets-Sheet 2-INVENTOR lrzw-s%&5chez$lem BY @MVW ATTORNEYS Patented Jan. 22, me

.UNlTE D STATES PATENT OFFICE.

v coogz xlssar. Ernest G. Scbenpleim Princeton, N. J. Application May27, 1944, SerialNm SS'IJiS'I 2 Claims. (Cl. Oil-403i This inventionrelates to cooking utensils and refers more particularly to cookingvessels such as are employed in hotel and restaurant kitchens forcooking of large quantities of vegetables or other food. a

At the present time when cooking large quan titles of vegetables orother foods which are boiledandthen subjected to a cold water rinse anddrained, chefs are handicapped by the lack of proper equipment to insurea thorough and ing operation is completed.

It is therefore the main purpose of thepres-i ent invention to overcomethe above noted obmeans in the nature of an accessory or attachment'forcooking vessels. of the indicated character which functions to maintainthe entire batch completely submerged in the water or liquid so as toinsure proper and uniform cook-- ing thereof without thenecessityofstirringor agitating the same; which accessory or attachment permitsof a rapid and thorough cold water rinsing of the batch without loss orwaste of the cooked food while facilitating the thorough and effectivedraining of the water or liquid from the food without danger of scaldingor other ininventiondisclosed in Figs. 1 end-=2. A a snates a cookingvessel or kettle open at the top and including ,a circular bottom wallll-anoan-upstanding-cylindrical wall ll. Two or more vertically spacedupper and lower lugs I2 and project inwardlyfrom'theinner surface orperipher'yoi thegw'all- "of the vessel and four upp r lugs a d" 110116111188 ,ran'ged in' circumferentially. spaced relation. the j 1o1aam'ej being arranged; in pairs. at substantially V 'diametric i'oppositepositions..--As many 'cookintvessel of this type are now provided withlooped handles Ill which'are riveted thereto, the

' 'inwa'rdly projecting rivetheads may serve as the o sf'lu gsf' l1, andII as shown in'l 'igs. 1 and 2. j iectionsand disadvantages by providingeflective vwhich-are of circular formation and of a diamw eterftoIfltwithin the vessel A with just 'suf- -flcient clearance between the outerperiphery Onelorinore members ordisks-B areprovided thereofr-and theinner periphery of the wall I! to permit of emplacement'and removal ofthe members .3. 7 Each member or'disk A is provided i. withcircumferentially spaced peripheral notches jury to the chef or theinconvenience of having to hold the vesseland a separate drainingimplement as isnow the practice.

The invention'further comprehends an acces- I which is comparativelysimple in its construction and mode of'use and which may be economicallyproduced and sold at a relatively low price.

With the above enumerated and other objects in view, the invention isset forth in greater detail in the following specification, particularlypointed out in the appended claims and illustrated in the accompanyingdrawings, in which:

Fig. 1 is a vertical sectional view through a cooking vessel and anaccsessory therefor constructed in accordance with the presentinvention. a

Fig. 2 is a top plan view thereof.

Fig. 3 is a vertical sectional view through a cooking vessel and anaccessory therefor constructed in accordance with a modification of theinvention.

Fig. 4 is a fragmentary top plan view thereof.

Referring to the drawings by characters of reference and particularly tothe form of' "corresponding in number and arrangement to the lugs i2 andI: so that member A may be insorted to a position where it is disposedbetween the upper and lower lugs and then turned to locate the notchesI! out of registry with the lugs. This serves to support and retain themember in a. fixed position between the lugs against either upward ordownward relative movement with reference to the vessel A.

The members or disks A are provided with perforations l6 distributedover the entire area thereof and the disk being used will have theperforations of anappropriate size and properly spaced for theparticular vegetable or food being cooked, it being apparent that inevery instance the size of'said openings will necessarily be smallerthan the articles of food being cooked.

Inpractice, for the larger vegetables such as potatoes, beets, turnips,carrots, onions, corn on the cob and etc., the perforations should be.approximatelythree-quarters of an inch in diameter spaced apart aboutan inch and one-half,

. event it will be understood that within the scope of the invention,they may be of any appropriate size or shape and properly spaced so asto prevent a the passage therethrough of the articles being cooked ordrained. v v In order to facilitate the manipulation of the members ordisks; B when emplacing the same the so within or removing the same fromthe vessel A.

said members are each formed with a relatively large opening ll of asize to freely receive the anger or thumb. The opening ll also serves asa means through which the nozzle o outlet end of a hose may be insertedfor effecting a cold water rinsing of the cooked food which is a commonpractice resorted to for preventing discoloration of the food if leftstanding for any considerable length of time. A displaceable cover isfor the opening I1 is provided such as the small disklike plate shown,which is preferably pivotally attached to the member B for swinging toand from closed relation with the opening II.

In use and operation, the vegetables or other articles of food to becooked are placed in the vessel A and covered with water. The member ordisk B is then inserted in the vessel and locked in place between theupper and 1ower lug 12 and It. This is readily accomplished byregistering the notches with the upper lugs I2 and lowerins the memberuntil it passes beyond said lugs. The member is then turned to disposethe notches is out of registry with the lugs so'that the same rests uponthe lower lugs II and is retained against movement toward the top of thevessel by the upper lugs "which overlie the same. In order that thearticles may be properly and uniformly cooked, the level or the water asindicated by the broken line C should be above the member 13. Thisinsures all of the articles being sub merged thus avoiding the necessityof frequently stirring the same which is required where some of thearticles float on the top and no means is provided for keeping themsubmerged.

After the cooking operation is completed, it is the usual practice tofirst drain thehot water from the cooked articles which heretofore hasbeen accomplished by holding a strainer over the vessel with one handand inverting the same with the other, which is diilicult and dangerouswhen handling a large heavy vessel and frequently results in scalding ofthe chef and spillage. loss and waste of the food which fallsv onto thefloor or into the sink. After draining in this manner, the vessel withits contents is then placed in a sink and cold water is run over thesame to rinse and preserve the color of the cookedfood.

diametrically. opposite; In this instance two of the perforated membersor disks I are employed arranged within the vessel in vertically spacedrelation, each member being located between adjacent verticallyspacedpairs of lugs II. In practice, one of the disks is locatedadjacent the bottom 22 of the vessel B with the other being locatedadjacent the top of the vessel below the water level F and with thearticles G to be cooked located between said members. As in the prcvi-'ous form,qthe members or disks E are formed with perforations 23 andperipheral notches 24 to pass over the lugs when emplacing and removingthe disks. The upper disk E is-formed with a thumb or finger holdreceiver opening 2| which also serves as a means for,the introduction ofa hose terminal or nozzle for rinsing and a closure disk is ispivoted'adiacent thereto for covering the opening when not in use.

What is claimed is:

1. In a cooking vessel, a hollow body open at the top, .a plurality ofcircumferentially disposed vertically spaced upper and lower lugsprojecting inwardly from'the inner face of the upstanding wall of saidbody, and a disk-like member having perforations of lesser size than thearticles to be cooked and formed with peripheral notches correspondingin their circumferential arrangement to the arrangement of the lugs anddisplaceable cover for said opening to prevent the escape of the cookedarticles during the cooking and rinsing operations and when the vesselis inverted for draining.

This has been found unsatisfactory as in many cases the food flows overthe top of the vessel and is wasted or lost-in thesink and drains.

.serted in the opening and the cold water rinsing accomplished while themember B traps the food therein and prevents flowing of the same fromthe vesselduring the rinsing operation. After rinsing, the vessel A isagain inverted for draining the cold water therefrom and it is thenturned right side up and the member or disk 3 removed. v t

In the modification shown in Figs. 3 and. 4 of the drawings, the vesselD is formed with inwardly projecting vertically spaced lugs 2| on theinner surface of its upstanding wall 2., said lugs being arranged in twopairs of rows located 2. Inacookingvessehahollowhodyopenat the top, aplurality of circumferentially spaced rows of lugs proiecting inwardlyfrom the inner periphery of the. upstanding wall of the body, a pair ofdisk-like members each having perforations of lesser size than thearticles to be cooked and formed with peripheral notches correspondingin their circumferential arrangementtothearrangementofthelugsandadaptedto be passed over the rows of lugsfor fitting said members within the vessel body between adjacent pairsof vertically spaced lugs to removably retain said members in associatedrelation with the vessel with said members spaced apart vertically toreceive therebetween the articles to becooked and with the uppermostmember below the liquid level and said uppermost member having anopening constituting means for facilitating manipulation thereof toemplace and remove the same and which opening also serves as a means forinserting a hose-to rinse thecookedarticles, and a cover pivoted to saiduppermost member for movement to and from overlying relation with saidopening to prevent the escape of the cooked articles during the cookingand rinsing operation and when the vessel is inverted for drainage.'

' ERNEST G.

